Data Summary Sheet - Crackers & Cookies

1.  Clean Label
2.  Replace Soy Lecithin (remove allergy)
3.  Replace Chemical Dough Conditioners (SSL, Mono's)
4.  Reduce Breakage
5.  Natural / Organic Ingredient needed

Nu-BAKE^®

0.5-1% (based on flour weight)

Baker will need to add additional water, equal to 2-3 times the weight of Nu-BAKE.

Dough will be easier to machine/sheet.
Easier web pick-up for stamped shapes.
Reduced Breakage, while maintaining a good texture.

If your results are not satisfactory, please contact RIBUS or your broker to determine what modifications should be made.